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#16
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What to do ...
On 31/08/2014 12:17 AM, David Hare-Scott wrote:
Fran Farmer wrote: On 27/08/2014 11:31 PM, Terry Coombs wrote: When you're overrun with tomatoes ? I just run excess tomatoes through the machine that takes off the skin and pips and chucks it all off to one side and which leaves a slightly thickened juice/pulp which comes out the other side. This I preserve by bottling (canning in USian). It can then be used for a thousand an one things (including cooking down to a pulp at some later stage) but our favourite is to use it to make tomato soup in winter. What is this machine called and who makes it? Check Leevalley. Works well, and we've had ours for years. http://www.leevalley.com/en/Garden/p...120,33279&ap=1 |
#17
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What to do ...
On 8/28/2014 10:42 AM, Drew Lawson wrote:
In article Ecnerwal writes: In article , lid (Drew Lawson) wrote: I'm tempted to make salsa, but that would just lead to eating more chips, which I really should not do. (Suddenly, I have a craving.) Make chips you can feel good about eating! That wasn't a "processed food is bad" shouldn't. It was a "I don't need the carbs" shouldn't. I could sneak some moderation in there if we entertained more, but we don't. If the gym membership starts to get used more, I may have an excuse for salsa next year. When tomatoes overrun us (not this year) I run a dehydrator like a mad man - and when apples over-run us, likewise. The tomatoes usually get eaten straight, sometimes soaked in a bit of balsamic vinegar for some uses. That is on the list of things to try. Pasta sauce has priority, but drying some has appeal. "Sun-drying" is a nice idea for some other climate - here, you can pretty much bet on mold and generally unsuitable weather, so we don't even bother to try. I'd have to protect them from critters large and small to do sun drying. Not even the house cats bother the cheap dehydrator I have (only used for spices as yet). 22 years ago I bought a $16.00 American dehydrator at a Walmart. Bought six more trays for it a year later, still got the thing and use it a good bit to dehydrate the herbs and vegetables we grow. Nothing automatic about it, just have to learn when to turn it off and to rotate the trays periodically. Sure makes the house smell nice. We never get enough tomatoes at this new home to dehydrate any. Generally either the birds or the stink bugs get them first. George -- Youth ages, immaturity is outgrown, ignorance can be educated, and drunkenness sobered, but stupid lasts forever. -- Aristophanes |
#18
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What to do ...
On 8/29/2014 9:55 PM, Fran Farmer wrote:
On 27/08/2014 11:31 PM, Terry Coombs wrote: When you're overrun with tomatoes ? I just run excess tomatoes through the machine that takes off the skin and pips and chucks it all off to one side and which leaves a slightly thickened juice/pulp which comes out the other side. This I preserve by bottling (canning in USian). It can then be used for a thousand an one things (including cooking down to a pulp at some later stage) but our favourite is to use it to make tomato soup in winter. I've had a tomato screen for our food sieve for years, never have got to use it. See other post in regard to critters. Maybe, one day, sometime, it will happen. In the meantime lots of blackberries, pears, etc. have gone through the food mill. George |
#19
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What to do ...
On 8/31/2014 10:47 AM, Gil wrote:
On 31/08/2014 12:17 AM, David Hare-Scott wrote: Fran Farmer wrote: On 27/08/2014 11:31 PM, Terry Coombs wrote: When you're overrun with tomatoes ? I just run excess tomatoes through the machine that takes off the skin and pips and chucks it all off to one side and which leaves a slightly thickened juice/pulp which comes out the other side. This I preserve by bottling (canning in USian). It can then be used for a thousand an one things (including cooking down to a pulp at some later stage) but our favourite is to use it to make tomato soup in winter. What is this machine called and who makes it? Check Leevalley. Works well, and we've had ours for years. http://www.leevalley.com/en/Garden/p...120,33279&ap=1 I've had an El Cheapo "Back to Basics" Food Strainer and sauce maker for years. Ran upon an extended set of strainers at a local junk shop, still in the box and paid two bucks for all of them. If you get one throw away the pewter nut that hold the handle on and get a steel nut that fits, works much better that way. Recently I built a short extension for the bolt that turns the mill and use a battery powered hand drill to turn the thing. Saves a lot of cranking. Lehman's also stocks various mills and strainers here in the U.S. of A. I've even got a meat grinder for my Kitchen Aid mixer but can't find the proper screens for that one or it would be my favorite. Do I have to many kitchen gadgets? Naw, there's never enough of that sort of thing. George |
#20
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What to do ...
On 1/09/2014 12:31 AM, songbird wrote:
David Hare-Scott wrote: Fran Farmer wrote: Terry Coombs wrote: When you're overrun with tomatoes ? I just run excess tomatoes through the machine that takes off the skin and pips and chucks it all off to one side and which leaves a slightly thickened juice/pulp which comes out the other side. This I preserve by bottling (canning in USian). It can then be used for a thousand an one things (including cooking down to a pulp at some later stage) but our favourite is to use it to make tomato soup in winter. What is this machine called and who makes it? sounds like a version of a food mill to me. or even a juicer would do similar. It's not a food mill as such. It's more specific thatn that anme implies - it's quite specifically for tomatoes. All of the Italo-Australians I know have ones that are similar. The Mouli (which is a food mill) doesn't do as good a job on tomatoes as the specific gizmo I've got and nor does anything else. It really is quite brilliant. |
#21
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What to do ...
Fran Farmer writes: On 27/08/2014 11:31 PM, Terry Coombs wrote: When you're overrun with tomatoes ? I just run excess tomatoes through the machine that takes off the skin and pips and chucks it all off to one side and which leaves a slightly thickened juice/pulp which comes out the other side. This I preserve by bottling (canning in USian). It can then be used for a thousand an one things (including cooking down to a pulp at some later stage) but our favourite is to use it to make tomato soup in winter. Similar. Halve enough to fill a big kettle, add just a little water to start, steam covered. Kettle fills with (thin, watery) juice which we pour off to be used for soup stock. Mill the tomats (Foley food mill, removes seeds and skins) and cook the result down some, bottle with or without added green or hot peppers. We've maybe 2 dozen quarts of Scotias done, two bushels ripe sitting in the kitchen and the Romas are just coming in now. A good year for tomatoes! Of course, this time of year, every meal is a plate full of chunked Scotias with something else on the side. Pratchett fans will recall that the Ankh-Morporkians scorn the Pseudopolis folks because their food has too much avec in it. Just now, everything here is like that, avec tomats. -- Mike Spencer Nova Scotia, Canada |